Baked Eggplant (Aubergine) Roll-A-Tini

• 1 14 lbs eggplants
• 1 egg
• 1 cup dried Italian breadcrumbs
• olive oil
• 1 (15 ounce) can tomato sauce
• 2 teaspoons sugar
• 14 teaspoon pepper
• oregano leaves
• 12 monterey jack cheese
• 1 cup ricotta cheese

1. About 1 hour before serving: slice eggplant lengthwise into 12 1/8" thick slices.
2. Preheat broiler In pie plate mix egg and milk.
3. Place bread crumbs on wax paper.
4. Brush jelly roll pan (or cookie sheet) with 3 tbsp of olive oil.
5. Place 1/2 eggplant slices in pan and arrange so that they can fit 1 layer deep only.
6. Broil 5-7 minutes until tender (lightly browned) on both sides.
7. Repeat with tbsp of oil and remaining eggplant.
8. In bowl mix tomato sauce, sugar, pepper, 1 cup of water and 1/4 tsp of oregano leaves.
9. Set aside.
10. Heat oven to 325.
11. Grate cheese.
12. In bowl mix ricotta with another 1/4 tsp of oregano and all but 1/2 cup of cheese.
13. Spoon 2 tbsp of ricotta cheese mixture in 1/2" wide strip on each slice roll.
14. Spoon some sauce on bottom of pan (2 qt baking dish) Bake 30 minutes.
15. Then sprinkle with cheese return to oven to melt.

eggplants, egg, italian breadcrumbs, olive oil, tomato sauce, sugar, pepper, oregano, cheese, ricotta cheese

Taken from www.food.com/recipe/baked-eggplant-aubergine-roll-a-tini-72086 (may not work)